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1
Preheat oven to
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2
Grease and flour one 9-inch cake pans. Set aside.
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3
In a large bowl, cream together butter and sugar.
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4
Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
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5
In a separate bowl combine flour, baking powder and salt.
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6
Gradually add dry ingredients into wet ingredients, alternating with the DairyPure Milk.
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7
Mix until batter is fluffy but be careful not to over mix.
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8
Beat egg whites until foamy and thick.
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9
Very gently fold egg whites into batter, add pecans and mix until just incorporated.
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10
Pour batter into prepared pan.
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11
Bake for 30-35 minutes.
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12
Remove from oven and let cake cool in pans until pans are warm to the touch.
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13
Carefully remove cake from pan and place on a cooling rack to finish cooling.
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14
Mix the the sweetened condensed milk with the heavy cream.
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15
Place the cake inside a larger pan with sides.
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16
Pour the mixture over the cake, and allow the liquid to be absorbed, about 10 minutes.
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17
Meanwhile, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
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18
Slice cake horizontally, into two equal halves, frost the middle, top, and sides.
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19
In a heavy-bottomed saucepan, combine sugar and water (for caramel) over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring.
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20
Boil until the syrup is a deep amber color, about 5 to 6 minutes.
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21
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble.
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22
Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. (Caramel will keep in fridge for up to two weeks. Reheat before serving.)
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23
Drizzle top of cake with caramel sauce when serving.
